Carrot or Courgette Cake


2 cups flour

1 cup brown sugar

1 cup desiccated coconut

1 and a half cups grated carrot (or courgette)

1 tsp baking powder

1 tsp each cinnamon, ground ginger, mixed spice

1 tsp baking soda

1 cup soy milk

1 tsp salt

1 cup cooking oil

1 cup currants



Mix the dry ingredients together (except baking soda). Add oil, currants, and carrot/courgette.

Dissolve baking soda in milk and stir into mixture. Add a little water if necessary (usually required if you’re using wholemeal flour).

Bake in greased tin for 45 to 55 minutes (until a knife or skewer comes out clean) at 180°C. Remove from oven and leave it to stand for five minutes before turning out. Mixture can be used in muffins or in larger cakes!

Serve warm with soy cream or leave to cool and smother in icing.


Source: Adapted by Amanda Sorrenson